Description
These Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce combine tender, smoky grilled chicken with nutrient-rich broccoli and a tangy, flavorful garlic sauce, served over fluffy rice or quinoa for a quick, balanced meal ready in just 30 minutes.
Ingredients
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 lime, juiced
For the Creamy Garlic Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls:
- 1 pound broccoli florets, steamed or roasted
- 2 cups cooked rice or quinoa
- Lime wedges, for serving
Instructions
- Prepare the Chicken Marinade: In a bowl, combine olive oil, paprika, garlic powder, salt, black pepper, cayenne pepper (if using), and lime juice. Whisk well to create a marinade.
- Marinate the Chicken: Coat the chicken breasts or thighs evenly with the prepared marinade. Let them sit for at least 10 minutes to absorb the flavors while you prepare other ingredients.
- Make the Creamy Garlic Sauce: In a separate small bowl, mix mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy. Refrigerate until serving.
- Cook the Broccoli: Steam or roast the broccoli florets until tender but still vibrant green, approximately 5-7 minutes steaming or 12-15 minutes roasting at 400°F (200°C).
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from grill and let rest for a few minutes before slicing.
- Assemble the Bowls: Divide the cooked rice or quinoa among four bowls. Top with grilled chicken slices and steamed or roasted broccoli. Drizzle with the creamy garlic sauce and garnish with lime wedges for added zest.
- Serve and Enjoy: Serve bowls warm with extra lime wedges on the side for squeezing on top as desired.
Notes
- You can substitute the rice or quinoa with cauliflower rice for a low-carb option.
- The cayenne pepper is optional and can be adjusted to your preferred spice level.
- For a dairy-free version, swap mayonnaise and sour cream with vegan alternatives.
- Leftover grilled chicken pairs well with salads or wraps the next day.
- Ensure the chicken reaches the safe internal temperature to avoid undercooking.
